Sesame-Ginger Edamame & Cabbage Rice Salad

🥘 Ingredients

• coleslaw mix
  3 c
• crispy fried onions
  ¼ cup
• edamame
  1 c
• ginger
  1 in
• microwavable rice
  2 packs
• olive oil
  1 tbsp
• rice wine vinegar
  1 tbsp
• scallions
  2 stalks
• sesame dressing
  2 tbsp
• shredded carrots
  1 c
• sliced almonds
  2 tbsp
• sugar
  ¼ tsp

🍳 Cookware

• large microwave-safe bowl
• large bowl

1. 1

   Wash and dry all produce.
2. 2

   Massage microwavable rice in its package to break up grains. Peel and mince ginger .

   microwavable rice: 2 packs, ginger: 1 in
3. 3

   In a large microwave-safe bowl , combine rice, edamame , ginger, and a drizzle of olive oil . Cover with plastic wrap and microwave until warmed through ⏱️ 2 minutes .

   edamame: 1 c, olive oil: 1 tbsp
4. 4

   Meanwhile, trim and thinly slice scallions .

   scallions: 2 stalks
5. 5

   Once the rice mixture is warmed through, immediately remove the plastic wrap and stir, breaking up the rice as it cools.
6. 6

   In a second large bowl , combine coleslaw mix , shredded carrots , scallions, rice wine vinegar , sesame dressing , sugar , and a pinch of salt.

   coleslaw mix: 3 c, shredded carrots: 1 c, rice wine vinegar: 1 tbsp, sesame dressing: 2 tbsp, sugar: ¼ tsp
7. 7

   Add the rice mixture to the cabbage mixture and toss to combine. Taste and season with salt and pepper if desired.
8. 8

   Divide the edamame and cabbage rice between bowls; top with crispy fried onions and sliced almonds . Serve immediately.

   crispy fried onions: ¼ cup, sliced almonds: 2 tbsp